Best Garlic Ranch Honey Dijon Chicken Recipes

HONEY DIJON GARLIC CHICKEN BREASTS

Steps:

• Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.
• Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
• Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
• Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
• Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
• Allow the chicken to rest for 5 minutes before serving.

GARLIC DIJON CHICKEN RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
• Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
• Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
• Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
• Remove from heat and garnish with fresh parsley. Serve hot with Lebanese Rice and loaded Balela salad or this simple 3-ingredient Mediterranean salad (see additional suggestions above)

GARLIC RANCH HONEY DIJON CHICKEN

Steps:

• 1. Wash chicken and pat dry. Put chicken in big mixing bowl with all the spices and seasonings. Mix together so all chicken is coated with the spices.
• 2. In separate bowl, mix together the dressings, 1/4 cup olive oil and balsamic vinegar.
• 3. Pour dressing mixture over chicken. Cover bowl with plastic wrap or plastic plate; let marinate in fridge for about 3-4 hours.
• 4. (You can also put chicken in big ziplock bag and let it marinate in fridge that way. I like doing this because I can take out the chicken every once in a while and squeeze the bag to "mix the marinade").
• 5. When ready to bake, preheat oven to 375*. Pour 1/4 cup olive oil into casserole dish, and put it in the oven to heat it up.
• 6. In the meantime, pour breadcrumbs onto plate.
• 7. After about 5-7 minutes, take out hot pan. Set aside.
• 8. Take chicken out one by one with tongs, roll in breadcrumbs to coat lightly, and set into casserole pan.
• 9. Bake uncovered for 35-40 minutes (till juices run clear). Enjoy!

GARLIC RANCH CHICKEN

Steps:

• Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture., In a large cast-iron or other heavy skillet, cook chicken in oil and butter over medium heat until no longer pink, 6-8 minutes.

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

CHICKEN RANCH DIJON

Steps:

• Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
• Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
• Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
• Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
• Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

GARLIC RANCH CHICKEN

Steps:

• Combine the dressing, garlic and basil in a large resealable plastic bag.
• Add chicken pieces, turning them to coat.
• Seal bag and place in the refrigerator for 1/2 hour.
• Preheat grill to medium heat.
• Remove chicken from marinade; discard marinade.
• Grill chicken breasts for 6 to 8 minutes on each side or until juices run clear when pierced with a fork.
• OAMC - To freeze: Place chicken and marinade ingredients into a large freezer bag. Seal, pushing out as much air as possible. Label and freeze. To serve: Thaw in fridge overnight. Grill as directed in recipe.

GRILLED HONEY-DIJON RANCH CHICKEN

Steps:

• Mix marinade ingredients together and pour over the chicken.
• Let marinate all day or overnight.
• Grill.
• Makes 4 servings.